| Farm | Bolivia Palli Family |
|---|---|
| Varietal | Caturra |
| Processing | Fully washed with anaerobic fermentation |
| Crop | September 2024 |
| Partnership | since 2018 |
| Flavour | Fruity & Elegant |
How do we create our Era espresso?
When we create Era espresso, we always look for single origin coffees with distinguishable character, which would together make a true taste experience.
Our current Era consists of the following coffee:
Bolivia Palli Family - anaerobic washed - caturra
Espresso Coffee Series
Bolivia Palli Family
This coffee comes from Mr. Julio Palli Mamani (pictured) and his wife Lupe Medina, who live in Copacabana, a small and remote settlement located 180 kilometers from La Paz in the heart of the Caranavi province. This area is the center of specialty coffee production in Bolivia.
Julio and Lupe have a 5ha farm called San Bartolomé, named after Julio’s father. Julio has lived in the region since 1978, after moving with his family from the town of Sorata (on Lake Titicaca) at the age of ten. At that time, the region had no electricity or running water, and it was dangerous to deliver coffee to the city. The couple first met in Caranavi when Lupe left her hometown of Chulumani to work in the region.
For many years, Julio and Lupe farmed traditionally, selling their cherries at the local market in the town. In 2016, they joined the "Sol de la Mañana" program of Agricafe, our partner in Bolivia.
The program focuses on improving the production model for small-scale farmers in Bolivia with the aim of creating a more profitable and sustainable future for the growing communities. The Rodriguez family employs a team of agronomists who regularly visit producers and help with all aspects of coffee cultivation. This comprehensive educational program aims to increase the quality and quantity of coffee grown while offering the purchase of coffee cherries at fair prices.
Selecting coffees in Bolivia
We have been buying regularly from Daniela, Pedro and Pedro Pablo Rodriguez since 2018. We always select the coffees after the harvest in September at their Bella Vista processing plant in Caranavi. For the ERA espresso, we mainly use washed blends of caturra and catuaí from producers in the Taypiplaya colony and from the farm of Mr. Julio Palli from Caranavi. These are precisely processed and dried coffees, which then undergo final sorting (optical and manual under UV light) and packaging in the highest coffee plant in the world, La Luna, in La Paz. From there, the container travels directly to us in Prague.
Processing
The cherry processing process at the beneficio Bella Vista in Caranavi is very specific. First, producers use local taxis to transport their freshly picked cherries to the plant, which is located about 30-60 minutes by car from the farms. The plant manager then chooses the processing method, which depends on the utilization of the technology, African beds and concrete courtyards for drying coffee.
The microlot that is currently in ERA espresso was processed using the washed method with anaerobic fermentation in stainless steel tanks. The cherries are first washed, then pulped in mechanical depulpers and transferred to stainless steel tanks, where the so-called wet parchment ferments for 24 hours. Then the parchment travels to African beds for 14-20 days of drying. In case of inclement weather, to mechanical dryers (guardiolas or coco dryers).
How does it taste?
The washed coffee from the Palli family brings elegant acidity, subtle fruity notes of forest fruits and, above all, a dense, creamy body to the cup. There is a hint of milk chocolate in the aftertaste.
Have you got your favourite cup yet?
Recommended Recipe
Dose: 18-19 g
Temperature: 94 °C
Coffee Yield: 45-50 g
Extraction time: 28-35 sec
(We always recommend using precision baskets VST, LM Advanced or IMS.)
